LUNCHBOX SNACKS
Keep hunger pangs at bay with these healthy, yummy lunchbox nibbles
Provided by Good Food team
Categories Lunch, Snack, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1).
- Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1).
- Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1).
- Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox.
- Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).
HALLOWEEN CUPCAKE CONE GHOSTS
Looking for a delicious Halloween dessert? Then check out this creative ghost cupcake made using Betty Crocker™ Super Moist™ devil's food cake mix and semisweet chocolate chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h18m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Refrigerate remaining batter. Stand cones upright in muffin pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about two-thirds full. Bake and cool as directed on box for cupcakes. Save for another use.
- In medium bowl, place 1 1/2 cups of the powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining 1/2 cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 balls (1 1/2 inches each) on work surface; flatten each to 5 1/2-inch circle.
- Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant circle over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick. Store covered.
Nutrition Facts : Calories 210, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1Ghost, Sodium 100 mg, Sugar 35 g, TransFat 0 g
GHOST SNACK (LUNCH BOX SURPRISE)
Recipes I am a collecting for our 5 year old to bring to school for either his snack time or lunch that will bring a smile to his face!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread cream cheese on top of crackers in the shape of a ghost. Shape folds of sheets.
- Add raisin half for each eye.
- Boo!
Nutrition Facts : Calories 96.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 13.5, Sodium 175.6, Carbohydrate 7.9, Fiber 0.2, Sugar 2.2, Protein 1.8
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